It’s a slow process but the end result makes it so worth it as homemade tofu tastes a whole lot cleaner thanthe packet stuff.

Since the class I’ve successfully made tofu at home and I’m now convinced it’s going to be something I do on the regular. The recipe quantity makes about 1kg of tofu so you can certainly equally increase or decrease the ingredients as needed as much as you need.

For the equipment, I took a trip to Daiso (your local Asian market would also suit) and bought a small bamboo steamer basket and a wire mesh sieve for skimming the ‘curds’. I also used muslin and a nut milk bag for draining the tofu.

Okara can be squeezed of liquid and used as a replacement for almond meal. It’s good for cakes and stir fries or mixed with seeds and laid out flat and baked into crackers. You can also mix it with coconut oil, cocoa, nuts and dried fruit for a homemade granola